I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

  • Home
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
      • Game Day Eats
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Soups/Stews
    • Specifics
      • Canning
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • South America
        • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix
  • Privacy Policy
  • About Me
  • Contact
    • Contact
    • Work with Me
You are here: Home / Dairy Free / Braised Chicken Thighs with Wild Rice Pilaf

March 2, 2015 By Kaitlin Leave a Comment

Braised Chicken Thighs with Wild Rice Pilaf

This cold weather just won’t let up, so my cravings for comfort foods keep on coming! This recipe for Braised Chicken Thighs with Wild Rice Pilaf comes from the March 2015 issue of Cooking Light. It takes a little longer to make (~1 hour) so it’s probably better for a weekend meal.

Braised Chicken Thighs with Wild Rice Pilaf

You brown the chicken thighs in the same pot that you make the rice in, so it adds a subtle roasted flavor to the rice as well. This meal is also a one pot meal, so less dishes! The pilaf is loaded with carrots, Brussels sprouts, and golden raisins and work surprisingly well together!

Braised Chicken Thighs with Wild Rice Pilaf

Ingredients:

  • 1/4 cup walnut halves
  • 1 tablespoon olive oil
  • 6 skinless, boneless chicken thighs
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup uncooked wild rice
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/4 cup chopped celery
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 cups unsalted chicken stock
  • 1 cup water
  • 1/4 cup golden raisins
  • 8 ounces Brussels sprouts, trimmed and halved
  • 1 tablespoon cider vinegar
  • lemon wedges, optional

 

Heat a large pot over medium-high heat (I used a pasta pot). Add the walnuts and cook for 5 minutes to toast, stirring occasionally. Remove the walnuts from the pan and coarsely chop. Set aside.

IMG_0744

 

Add the olive oil to the pan, swirling to coat. Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to the pan and cook for 4 minutes. Flip the chicken and cook for 3 minutes. Remove and add to a plate to reserve. (The chicken won’t be cooked through yet).

IMG_0747

Add the rice, onion, carrots, celery, and thyme to the pan.

IMG_0748

Cook for 3 minutes, stirring to coat the rice.

IMG_0749

Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper as well as the chicken stock and 1 cup water. Scrape the pan with a wooden spoon to loosen all the browned bits. Reduce the heat to low, cover, and cook for 45 minutes at a low simmer.

IMG_0750

After 45 minutes, return the chicken thighs to the pan, pushing them down into the rice.

IMG_0751

Top with raisins and Brussels sprouts.

IMG_0752

Cover and return to a simmer, cooking for another 12 minutes or until the liquid is absorbed and the chicken is fully cooked through.

IMG_0753

Remove the chicken and add to a plate. Stir the walnuts and vinegar into the rice mixture.

IMG_0754

Serve the rice mixture with the chicken. I’d suggest adding a bit of lemon juice to finish off the dish.Braised Chicken Thighs with Wild Rice Pilaf

The flavors of this dish work really nicely! I think the extra bit of acid at the end from the lemon brings it from good to great.The meal is really easy to make, but your kitchen begins smelling great pretty early on so waiting for the rice to finish cooking is tough! 🙂
Braised Chicken Thighs with Wild Rice Pilaf
Braised Chicken Thighs with Wild Rice Pilaf
Author: Poultry, Dinner, Dairy Free
Cook time: 1 hour 20 mins
Total time: 1 hour 20 mins
Serves: 4 servings
Ingredients
  • 1/4 cup walnut halves
  • 1 tablespoon olive oil
  • 6 skinless, boneless chicken thighs
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup uncooked wild rice
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/4 cup chopped celery
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 cups unsalted chicken stock
  • 1 cup water
  • 1/4 cup golden raisins
  • 8 ounces Brussels sprouts, trimmed and halved
  • 1 tablespoon cider vinegar
  • lemon wedges, optional
Instructions
  1. Heat a large pot over medium-high heat (I used a pasta pot). Add the walnuts and cook for 5 minutes to toast, stirring occasionally. Remove the walnuts from the pan and coarsely chop. Set aside.
  2. Add the olive oil to the pan, swirling to coat. Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to the pan and cook for 4 minutes. Flip the chicken and cook for 3 minutes. Remove and add to a plate to reserve. (The chicken won’t be cooked through yet).
  3. Add the rice, onion, carrots, celery, and thyme to the pan.
  4. Cook for 3 minutes, stirring to coat the rice.
  5. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper as well as the chicken stock and 1 cup water. Scrape the pan with a wooden spoon to loosen all the browned bits. Reduce the heat to low, cover, and cook for 45 minutes at a low simmer.
  6. After 45 minutes, return the chicken thighs to the pan, pushing them down into the rice.
  7. Top with raisins and Brussels sprouts.
  8. Cover and return to a simmer, cooking for another 12 minutes or until the liquid is absorbed and the chicken is fully cooked through.
  9. Remove the chicken and add to a plate. Stir the walnuts and vinegar into the rice mixture.
  10. Serve the rice mixture with the chicken. I’d suggest adding a bit of lemon juice to finish off the dish.
3.2.2929

Filed Under: Dairy Free, Gluten Free, Poultry Tagged With: Braised, Brussels Sprouts, Carrots, Celery, Chicken Thighs, Dairy Free, Gluten Free, Golden Raisins, I Can Cook That, Pilaf, Poultry, Recipe, Walnuts, Wild Rice

What do you think? Cancel reply

Recipe Rating




CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin


Recent Posts

Sambal Chicken with Peppers and Tomatoes
Lemon Crinkle Cookies
Easy Shrimp and Grits
Italian Sausage Bread
Honey Ginger Lemonade
Bees Knees Batch Cocktail
Slow Cooker Baked Ziti
Lobster Pasta in a Caramelized Fennel Sauce
Cheesesteak Dip

Popular Dishes






timheinmusic.com

Affiliate Links for Some of My Favorite Products










Categories

Search

BrandBacker Member

Archives

© 2023 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2023 I Can Cook That - Designed by Pumpkin Beans